• 1 large onion, chopped
  • 1 jalapeno pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1 1/2 cup quinoa, rinsed and drained
  • 1 3/4 cup vegetable broth or water
  • 14.5 ounce can organic fire roasted diced tomatoes
  • 15 ounce can black beans, rinsed and drained, or 1 ½ cup, home cooked
  • 1 1/2 cup frozen corn, thawed; fire roasted if available
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 to 1/2 teaspoon chipotle chili powder, to taste
  • 1/2 teaspoon smoked paprika
  • 1 lime, first zested, then juiced
  • 1/2 cup fresh cilantro, chopped

Adapted from Tami @ Nutmeg Notebook

Makes 6-7 cups

This quick and easy recipe can be served as a filling for tacos, wraps, a salad topper, and a side served with salsa and baked chips. Serve hot, cold, or at room temperature.

  1. Dry sauté the chopped onion in the Instant Pot (on sauté setting), adding a bit of broth or water if it begins to stick and become too brown. When lightly golden, add the garlic and jalapeno pepper and sauté another 1-2 minutes.
  2. Add the tomatoes, veg. broth, quinoa, beans, corn, and spices to the pot.
  3. Put on the lid, set the time to 5 minutes on high. Let naturally pressure release.
  4. When the pressure comes down, open the lid carefully, add the lime zest, and the lime juice, and the cilantro. Stir and fluff lightly with a big serving fork.

Note: The photo of this dish is for the recipe as shown. Because I love black beans, I prefer less quinoa which makes the beans more prominent. To do this I reduce the quinoa to 1 cup, and the broth to 1 cup and 2 tablespoons. All else remains the same.